New favorite recipe alert! This recipe from The Simple Skillet. Easy and delicious. The shrimp came from The Lobster Place at the Chelsea Market at $11.95/lb, which is more expensive than the $8 or $9/lb at the Metropolitan Fish Market, which sadly is closed on Sundays, but less expensive than Tops on the Waterfront. Anyhow...
Pesto
Ingredients
2 cups basil leaves
3 tablespoons walnuts
3 cloves garlic
1/2 cup olive oil
Salt to taste
1. Combine ingredients in a food processor and voila! Pesto. Makes about 3/4 cup to 1 cup.
Pesto!
Mixed with green onions and even more garlic:
Pesto Shrimp Packets
Ingredients
1 pound peeled and deveined shrimps (I also removed the tails)
4 tablespoons pesto
2 tablespoons garlic, minced
6 green onions, chopped (white and light green parts only)
1 tablespoon olive oil
1 cup couscous
1 1/2 cups low sodium vegetable broth
2-4 cups fresh spinach
1. Preheat oven to 400 degrees.
2. Mix the pesto, green onions, garlic, and olive oil in a small bowl. Set aside.
3. Rinse shrimp and pat dry with a paper towel.
4. Cut four pieces of foil, about 10 inches long each. Curve up the sides on the foil so that no liquid will escape out when the time comes. Place 1/4 cup of couscous into each piece of foil, spreading the couscous horizontally across the foil. Evenly distribute the shrimp into each packet, laying them on top of the couscous. Spread pesto on top of the shrimp in each packet and pour equal amounts of broth (about 1/3 cup) over each package. Bring together the sides of the foil, forming a packet, leaving room in the middle of each one for steam to rise.
5. Place packets on a baking sheet and cook for about 12 minutes. Place shrimp/couscous contents from each packet on top of a handful of spinach and add more pesto and a little olive oil, if needed. Add salt to taste.
These pictures may definitely help illustrate my long-winded explanation of how to assemble this:
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